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Bacon and Egg Cups Recipe

this recipe
  • 12 slices of bacon; usually 1 pkg.
  • 10 eggs
  • 1 packed cup of spinach leaves - chopped coarsley
  • 7-8 cherry tomatoes or 1 small tomato (about 1/2 - 3/4 cup) chopped into small pieces
  • 1 pinch of sea salt
  • pepper to taste

Preheat oven to 375

Parcook the bacon on medium heat; about 4 mins on each side depending on the thickness. Lay flat on paper towels and set aside. Reserve a bit of the bacon grease and grease only the bottoms of your muffin tins.

Beat the eggs in a measuring glass (makes it easy to pour into the muffin tins) season a little with the pinch of salt and pepper.

Now that your bacon is cooled off, line the inside of your muffin tins with the bacon. Pour a little less than half way of the egg mixture into the center of each bacon lined cup.

Take a large pinch of spinach and place into each egg cup then top with the chopped tomato distribute evenly. Bake for 25 mins. Let sit for 3 minutes and use a butter knife to extract them.


  • Prep Time: 0 hours 20 mins
  • Cook Time: 0 hours 25 mins
  • Serves: 4-6

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